The scents of ginger, cinnamon and cloves are quintessential Fall aromas. I love filling the air with these smells and they just make the whole house seem extra cozy. These Molasses Spice Cookies encompass this sense of warmth and comfort and are soft and light. They just melt in your mouth. You can omit the baking powder for a crisper, chewier cookie which is also a nice variation.

I like to think these cookies are more on the healthier side, since molasses is full of iron, calcium and potassium. The anti-inflammatory properties of cinnamon have been well documented and ginger is good for colds and for your digestive tract. So, I think I will eat another one because I feel a cold coming on.

Ingredients

¾ cup Butter or Margarine, softened

1 cup brown sugar

1 egg

¼ cup molasses

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

½ cup white sugar

Method

In a medium mixing bowl, cream together margarine, brown sugar and egg until smooth.

Fall is my favorite season. The leaves are stunning colors of red, orange and gold. The air has a bit of a nip, and the cozy blankets come out. The tea pot goes up on the stove and the oven ignites, sending the kitchen into a den of warmth. And I bake cookies.

This year, I started my cookie of the week routine with these hearty spicy, cakelets. Topped in a gloriously sweet and velvety cream cheese frosting, they are like eating mini cakes, which is why I call them cakelets.

Ingredients

For the cookies:

1 stick unsalted butter or margarine, softened

1 ½ cups sugar

1 egg

1 tsp pure vanilla extract

½ tsp freshly grated ginger

1 cup canned pumpkin

2 ½ cups all purpose flour

¼ tsp freshly grated nutmeg

¼ tsp allspice

1 ½ tsp ground cinnamon

½ tsp salt

1 tsp baking soda

For the frosting:

4 oz cream cheese, at room temperature

4 tbs butter or margarine, softened

1 cup confectioner’s sugar

½ tsp pure vanilla extract

1 tsp milk

Method

Preheat the oven to 350 degrees.

In a large bowl, cream together the butter and the sugar. Add egg, vanilla, ginger and pumpkin and blend thoroughly. Set aside.

In a large bowl, mix the flour, nutmeg, allspice, cinnamon, salt and baking soda together.

Fold the dry ingredients into the pumpkin mixture.

Drop by rounded tablespoons unto an ungreased cookie sheet. Bake until lightly browned around the edges and does not giggle in the center, about 12-15 minutes.

Allow to cool completely on a baking rack before frosting.

For the frosting, cream together the butter and sugar. Add the vanilla extract and milk. Whisk until smooth. Place in the refrigerator for 10 minutes to thicken. Frost the cookies and eat!

Today I made Chocolate Chip Oatmeal Cookies. I really like to make desserts that give an illusion of being healthy, that way we don’t feel so bad when we eat them. The oatmeal adds a chewy center to these buttery, chocolaty cookies and makes a great accompaniment to a cold glass of milk either as an afternoon snack or midnight raid. You can also add ½ cup of chopped nuts or raisins if that is your preference.

Ingredients

1 Cup Butter or Margarine (2 Sticks), softened

1 Cup White Sugar

1 Cup Brown Sugar

2 Eggs

1 ½ Teaspoons Vanilla Extract

2 Cups All Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

2 Cups Rolled Oats

1 ½ Cups Semisweet Chocolate Chips

Method

Preheat Oven to 350 degrees. Either grease baking sheets or line with a silicone mat*.

In the large bowl of your mixer add butter, sugars, eggs and vanilla. Cream together until light and well blended.

Gradually add the flour, baking powder, baking soda and salt.

Remove bowl from mixer and fold in the oats and chocolate chips with a large spoon or spatula.

Using a tablespoon of dough, roll by hand to form small balls. Place balls on baking sheets spaced two inches apart to avoid baking together.

Remove from oven and let cool 5 minutes before moving them to a wire rack. To maintain softness, place into a large zip lock bag while still slightly warm. For crisp cookies wait until fully cooled.

*We use Silpat/Fiberlux-C silicone mats because it makes clean up a breeze and the cookies never stick. They are easy to clean and store. We like these brands because they seem to be thicker and more durable than other brands. We also use half sheet pans than can be bought at any restaurant supply store or online. They are well made, heavy duty and the silicone mats fit perfectly in them.
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